Arugula Salad

Name: Arugula Salad
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Ingredients: 5 ounces arugula; ⅓ cup large Parmesan cheese shavings; 3 tablespoons chopped sunflower seeds or chopped nuts of choice—toasted and chopped walnuts; 1 tablespoon chopped mild fresh herbs of choice; 4 medium carrots; 1 pint cherry tomatoes; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon balsamic vinegar; 2 tablespoons extra-virgin olive oil; ½ teaspoon kosher salt

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Prep Time
10 mins
Total Time
10 mins
Servings
6 servings
Calories
122 kcal
Course
Salad
Cuisine
American

Arugula Salad

Iris Warren

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Simple, perfect arugula salad with lemon balsamic dressing and Parmesan. Easy and flavorful! This healthy side goes with any meal and is ready in minutes.

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Ingredients

Servings

FOR THE ARUGULA SALAD:

5 ounces arugula about 5 cups
⅓ cup large Parmesan cheese shavings see pictures—don't skip this, and the better the quality of the cheese, the better the salad! I like to shave mine right off of the block with a vegetable peeler
3 tablespoons chopped sunflower seeds or chopped nuts of choice—toasted and chopped walnuts pecans, and pistachios are all delicious (optional)
1 tablespoon chopped mild fresh herbs of choice such as chives, parsley, or tarragon (optional)

FOR MORE VEGGIES (optional):

4 medium carrots shaved into ribbons (about 8 to 10 ounces) or 1 cup grated carrots (if you’re in a hurry, you can use the pre-bagged grated carrots)
1 pint cherry tomatoes halved

FOR THE DRESSING:

2 tablespoons freshly squeezed lemon juice about 1/2 medium lemon
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt

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Instructions

Place the arugula and any optional veggies in a large bowl.
In a small bowl or large measuring cup, whisk together the dressing ingredients: lemon juice, balsamic vinegar, olive oil, and salt. (Alternatively, you can shake them all together in a mason jar with a tight-fitting lid).
Drizzle enough over the arugula to moisten it, then toss to combine.
Sprinkle Parmesan and any desired nuts or herbs over the top. Serve immediately with a drizzle of extra dressing as desired.

Notes

Dressing can be made in advance and stored in the refrigerator for 3 days, or up to 1 week if you freshen it up with a bit of extra lemon juice.
TO MAKE AHEAD: Prepare the dressing, and store it in an airtight jar in the refrigerator for up to 3 days. Combine the arugula and any vegetables you'd like to add in a large mixing bowl up to 1 day in advance, storing it in the refrigerator. Toss the salad ingredients with the dressing, toppings, and freshly shaved Parmesan just before serving.
TO STORE: Leftover, dressed salad can be stored in the refrigerator for up to 1 additional day. The arugula will wilt, but the salad will still taste delicious. I like to toss in some fresh arugula with the leftovers to crisp things back up, as well as drizzle on some additional dressing.

Nutrition Information

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Serving 1(of 6) Calories 122kcal (6%) Carbohydrates 9g (3%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 2g (10%) Cholesterol 3mg (1%) Fiber 2g (8%) Sugar 5g (10%)